Indian Chicken Curry

2Tbsp Olive oil
5 Tbsp Curry powder
1 bay leaf, crumbled
2 tsp red or cayenne pepper
1 tsp paprika
1 tsp cinnamon
1 tsp fresh grated ginger root
18 ounces chicken breast, diced
1 cup (1 small) onion, chopped
4 cloves garlic, chopped
1/8 cup tomato paste
8 ounces plain, low fat greek yogurt
1/2 cup coconut milk
Juice of one lemon
1/2 cup lentils (can be pre-cooked)
One 10 ounce package frozen green peas
1 cup diced carrots
2 can Swansons 33% less Sodium Chicken broth (14.5 ounces)
1 cup water

Toasting the curry powder is not necessary, but it adds depth to the flavor of the curry. Be careful not to burn the spices. If that happens, you need to clean the pan well and start over.

Serve with brown rice or naan, if desired.

Add onions, garlic and carrots and oil to pan, cook until onions are slightly translucent. Add dry spices and ginger, cooking 1 to 2 minutes. Add chicken broth slowly, stirring constantly. Once incorporated, add coconut milk, tomato paste, yogurt. Bring to a boil. Add chicken, lentils, and peas. Reduce heat to a simmer, cook until lentils are cooked through (if using precooked lentils, cook approximately 20-25 minutes).

Just prior to serving, add lemon juice. Remove from heat, stir well, and serve.